Who doesn't like pancakes?! Next up in my 2020 recipe catch-up series is this nice recipe that makes two servings. I guess you could share them with someone if you wanted to. But I like to eat one when I make it on the weekend, and save the other serving for Monday morning.
I first made it early this fall and I've had it several times since. Pictured above is a stack served with light margarine, bourbon-vanilla maple syrup, and toasted pecans. Pictured below is a stack made with sprinkles. You could make fewer, bigger cakes, but I like a tall stack of smaller ones. Because it just seems more fun that way!
Ingredients:
- 1 cup all-purpose flour
- 2 Tbsp. sugar (or less, if you prefer)
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- scant 2 Tbsp. vegetable oil
- 3/4 cup milk
- 1/4 tsp. vanilla (or to taste)
Directions:
- Combine flour, sugar, baking powder, and salt. Whisk or stir with a fork to blend
- In a small bowl, lightly beat egg. Add milk, oil, and vanilla.
- Stir to blend.
- Spray skillet/griddle with non-stick spray
- Use a 1/4 cup to measure out batter onto skillet
- Cook on one side until bubbles are breaking all over the top
- Flip and cook until bottom is browned.
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